Who doesn't love a moist and delicious chocolate cake? This amazing cake recipe features a lighter and healthier alternative to butter - olive oil - a key ingredient in a heart-healthy Mediterranean diet. This easy dessert is one the whole family will love!
Wet Chocolate Cake With Olive Oil
Courtesy of Cat Cora's Kitchen by Gaea
Yield: 6 - 8 servings
10 ounces couverture chocolate
3/4 cup Cat Cora's Kitchen DOP Sitia Extra Virgin Olive Oil
1 1/2 cup sugar
4 eggs
1 1/4 cup all purpose flour, sifted
4 ounces chopped walnuts
Accompaniment: Strained yogurt
Preheat oven to 320F. Melt the chocolate and olive oil in a bain marie. Beat sugar with egg until mixture is light and airy. Slowly add melted chocolate. Combine flour with walnuts and fold gently into egg mixture. Pour mixture in a 7 inches round spring-form pan (preferably) and bake for about 25 – 30 minutes. Remove cake from oven, allow to cool and then place in refrigerator. If desired, before serving cake can be heated. Serve accompanied by strained yogurt.
